The Step-by-Step Guide to Smoking a Perfect Kentucky Legend Ham

Smoking a Kentucky Legend ham is an art form that takes patience, time and know-how to master. As a long-time ham enthusiast and pitmaster, I’m going to walk you through the entire process from selecting the right ham to carving up succulent slices of smoky goodness. This isn’t your average deli ham – smoking a Kentucky Legend ham requires dedication but it’s absolutely worth it when you take that first juicy, flavorful bite.

Choosing the Best Ham

Not just any ham will do for smoking. You want one with excellent marbling throughout for moist, tender meat after the smoking process. I recommend using a cured, bone-in ham ranging from 18-22 pounds. The Kentucky Legend brand is ideal, with its aged country ham packed with bold flavor. If you can’t find a Kentucky Legend ham, look for another high-quality spiral sliced ham with ample fat marbling.

The Curing Process

Kentucky Legend hams are cured for a minimum of 6-12 months using a special blend of salts, sugars, and spices This long curing time results in a rich, complex flavor and tender texture. Shorter curing times just won’t cut it The longer cure allows the seasonings to fully penetrate deep into the meat for mouthwatering ham that melts in your mouth.

Seasoning the Ham

Before smoking, I recommend giving your ham extra seasoning for an added layer of flavor. Mix together 1/4 cup of brown sugar, 2 tablespoons of kosher salt 1 tablespoon of black pepper and any other herbs or spices you want to use. I like adding a dash of cayenne for a hint of heat. Thoroughly coat the entire ham with the seasoning mixture, pressing it into the meat.

The Smoker Setup

Smoking low and slow is key for a tender, juicy ham. Use a charcoal or electric smoker and aim for 225-250°F. Soak your wood chips of choice in water for 30 minutes. I prefer using hickory, apple, pecan, or cherry wood chips. Place a drip pan filled with water in the smoker to help keep the ham moist.

Placing the Ham in the Smoker

Place your seasoned ham directly on the smoker racks, being careful not to tear the skin. If needed, you can use a ham stand or metal holders to keep it steady. Insert a meat thermometer into the thickest part of the ham, making sure it doesn’t touch any bones. Maintain your target smoking temperature throughout the process.

Monitoring the Internal Temperature

You want to smoke the ham until it reaches an internal temperature of approximately 140°F. This will take 18-24 hours depending on the size of your ham. Check the temperature every 2-3 hours and add more soaked wood chips as needed to generate steady smoke. Spritz the ham with apple juice or beer if the outside starts to look dry.

Finishing on the Grill

Once the ham reaches around 130°F after the long smoking time, carefully transfer it to a medium-hot grill to finish cooking. This helps render the fat and caramelize the outside of the ham. Grill it over direct heat, turning to sear all sides until the internal temperature hits 140°F. The sweet, sticky glaze will start to darken and caramelize.

Making a Glaze

While the ham finishes on the grill, mix up a simple brown sugar glaze. Melt 1/2 cup of brown sugar with 1/4 cup honey, 1/4 cup apple juice, and 2 tablespoons Dijon mustard in a small saucepan over medium heat. Simmer until thickened, then set aside. Once the ham reaches 140°F, lightly brush the glaze all over the outside. Let it caramelize for 5 minutes before removing from heat.

Resting the Ham

After glazing, transfer the ham to a cutting board and tent it loosely with foil. You want the juices to redistribute, so letting it rest for at least 30-45 minutes is crucial. The internal temperature will rise about 10 degrees during this time. Don’t skip this resting period or the ham will turn dry.

Carving and Serving

Once adequately rested, it’s time to carve! Carefully slice with an electric knife, cutting across the grain in thin slices. I recommend discarding the dry outermost layer. Serve warm or at room temperature with biscuits, pepper jelly, pickles and all your favorite potluck sides!

Smoking a Kentucky Legend ham is a true labor of love, but I promise it’s worth every minute of prep, smoke and patience. Follow these steps and you’ll have the star of your next dinner party. The sweet, tender ham will be a major hit at holiday meals or anytime you feel like putting in the work for incredible, unforgettable flavor. Now get out there, grab a ham and start smoking!

• Start with a high-quality cured ham like Kentucky Legend, at least 18-22 pounds.

• Look for ample fat marbling and a 6-12 month cure time.

• Mix a seasoning rub of brown sugar, salt, pepper and spices. Coat the ham fully.

• Use a charcoal or electric smoker at 225-250°F. Add soaked wood chips.

• Smoke until the internal temperature hits 130-140°F, about 18-24 hours.

• Finish on the grill to caramelize the outside once 130°F internal temp is hit.

• Make a brown sugar-honey glaze and brush over ham after grilling.

• Let rest 30-45 minutes before slicing.

• Carve across the grain in thin slices and serve warm or at room temp.